SOMA Members, please join us once again for our annual holiday dinner and mycology fundraiser! We'll have an evening of fine food and friends among shared fungal joy as our mushroom season continues! You must be a SOMA member to attend, but members are welcome to bring a non-member guest. If your guests are interested in joining our monthly mushroom walks + potlucks at Salt Point, they will want to register as a member as well!

The kitchen crew, led again by SOMA chef Jennifer Levine, will prepare an extravagant, mushroom-accented feast with potluck appetizers starting at 5:30pm. The main course will follow around 6:15pm. There will be vegan and gluten-free dishes, so everyone can enjoy the meal. Please let us know as soon as you register if you prefer the vegan dinner option; we need to know in advance!

Dinner Menu:

Roasted Squash & Root Vegetable Medley with Dijon Mustard Sauce
Green Beans & Maitake with Balsamic Reduction
Mixed Baby Greens Salad with Dried Cranberries, Apples, Pecans & optional side of Bleu Crumbles
Roast Beef with Yorkshire Pudding & Porcini Gravy OR Wild Rice-Stuffed Portabello & Porcini Gravy

This is a community effort, and we ask that everyone attending please bring a large appetizer and/or dessert. Preferably, dishes will be cut into bites/morsels.
We also ask that participants help out with one of the following: food preparation, dining room set up or clean up. Please select your desired role with your ticket choice and arrive accordingly at the following times:

Kitchen assistants are asked to arrive at 12:30pm (limit 10)
The set up team begins at 4:30pm (limit 10)
Clean up will happen as we wind down the evening (limit 55; many hands makes light work!)

If you are interested in an entertaining, before-hand mycology presentation by Tradd Cotter, see here!

Please let us know if you have any questions (and if you prefer the vegan dinner option!) and we look forward to seeing you!